1: the ham will be peeled and will not smell.
2. Wash the chicken. Blanch the lean meat in a boiling water pot, and then wash it immediately for use.
3. Put ham, chicken and lean meat into a clear water pot, and add onion, ginger slices and yellow wine to improve the taste.
4: Cook with a big fire cover, and then simmer with a small fire for about 5 hours to form a clear and superior soup.
Suitable for stews and other refreshing soups.
Broth is a common auxiliary material in cooking. When cooking, if you add broth where water is needed, the food will be more delicious.
I remember the teacher taught me a sentence about making soup in cooking class: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, no belly is not white."
Broth (fresh soup) is generally divided into three categories: hairy soup, milk soup and clear soup.
1, maotang
Maotang is widely used in ordinary cooking, and it is often cooked continuously in the kitchen and replenished with water.
Raw materials: chicken bone, duck bone, pig bone, minced meat, pig skin, etc. , no special requirements.
Heat: Boil in cold water, remove foam, add onion ginger wine and simmer for several hours.
Soup yield: 3-5 times that of raw materials.
2. Milk soup
Raw materials: chicken, duck, pig bones, pig feet, pig elbows and other raw materials that are easy to produce soup white (fatty acids).
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add onion ginger wine, and simmer on low heat until the soup is thick and milky white. Soup yield: 65438+ 0-2 times of raw materials.
Step 3 clear soup
Clear soup can be divided into ordinary clear soup and refined clear soup.
(1) Clear soup:
Ingredients: old hen (naturally stocked old hen), with some lean pork.
Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.
Soup yield: 65438+ 0-2 times of raw materials.
(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)
Take common broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the broth and stir-fry with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup".
Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.
First of all, beef soup
To keep the soup fresh, it should be noted that the water needs to be boiled before adding the soup material. The temperature does not need to be too high during the cooking process, and the impurities on it should be removed all the time, and then filtered after cooking.
Beef raw materials:
A. material 1. 20 grams of pepper granules.
2.5 grams of sannai
3.5g licorice
4.5g fennel
5. Dried tangerine peel10g
6. Cinnamon 15g
7. 5 grams of Amomum tsao-ko
8.5g cloves
B. material 1. Butter1000g.
Octagonal 2.20g.
3.500g raw leek
4. Black lobster sauce100g
5. Soybean100g
C. material 1. 25,000 grams of beef
2. Bovine hind leg bone 10000g
3.2000 grams of carrots
4.2000 grams of white radish
5. Onion1500g
6.500g tomatoes
7. Water 100 kg
D. seasoning 1. Liquor 1200g.
2. Half a bottle of soy sauce
3. Catfish powder 100g
4.200g sugar
5. 100g
Processing of beef stock soup;
1. Wrap the material A in a cloth bag to make a halogen bag.
2. Cut the onion and beef into 5x3cm pieces.
3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up.
4. Put the butter in a hot pot, slowly fry until golden brown, and remove the oil residue.
5. Add star anise and onion to butter and stir-fry. Add black and yellow fermented beans and cook for five minutes.
6. Boil 100 kg of water+1,+halogen bag +5. Boil the seasoning, remove impurities and foam, cover the pot and stew for one and a half minutes.
7. Pick up the beef and cook for another 30 minutes. Pick up all the seasonings and weigh them to see if they are 100 kg, but there is not enough water.
8. Boil for 10 minute, and filter to obtain beef soup.
(2) Bone soup
Bone soup material (100kg):
A. Materials
1. Pig bone 8000g
2.2000 grams of salamander bone
3.500g raw leek
4. Ginger slices100g
5. Garlic 100g
6.2000 grams of carrots
7. 2000 grams of white radish
8. Onion1500g
9. 50 grams of pepper.
10. Water 100 kg
B. condiment
1.1200g liquor.
2. Catfish powder 100g
3.200 grams of sugar
4. 100g
The making process of bone soup:
1. Boil pig bones and catfish bones in boiling water for 2 minutes, and take them out.
2. Boil 100 kg of water+all A.B. seasonings, simmer on low heat, remove impurities and foam, and cover the pot for one and a half minutes.
3. Pick up pig bones and catfish bones and cook for another 30 minutes. Pick up all the ingredients and weigh them to see if they are 100kg, and add water to make up.
4. Boil for 10 minute, and filter to obtain bone soup.
(3) Seafood inventory
Seafood raw materials (100kg):
A. material 1. Kelp bubble 1000g.
2.250g wood chips
3.500g raw leek
4. Ginger slices100g
5. Garlic 100g
6. Carrots1500g
7. White radish 1500g
8. Onion1000g
9. 50 grams of pepper.
10.50g shrimp skin
1 1. water 100 kg
B. Seasoning liquid1000g
Seafood powder 100g
200 grams of sugar
100g
Preparation process of seafood stock soup;
1. soak kelp overnight, wash and filter, and take it out.
2. Boil 100 kg of water, put it into the sea, simmer with slow fire, remove impurities and foam, and cover the pot for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 65438 00 minutes and filter to obtain the original seafood soup.
(4) Yuntang
Nian bone soup material (100kg):
A. Materials
1.8000 grams of bone transport
2.500g raw leek
3. Ginger slices100g
4. 50 grams of garlic head
5.500g carrots
7.500g of white radish
8.200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquid1000g
Silkworm powder100g
200 grams of sugar
100g
Processing of Nianguxian decoction;
1. Wash the bones, especially the internal organs sticking to the skeleton, boil them in hot water for five minutes, and then filter them out.
2. Boil 100 kg of water. Add bone to slow fire, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 65438 00 minutes and filter to obtain soup.
(5) Ultimate inventory
Extreme stock material (100kg):
A. Materials
1. Old giant salamander 8000g
2. Jinhua ham 150g
3.80g scallop
2.500g raw leek
3. Ginger slices100g
4. 50 grams of garlic head
5.500g carrots
7.500g of white radish
8.200g onion
9. 50 grams of pepper.
10. Water 100 kg
B. Seasoning liquid1000g
Sugar100g
100g
The making process of the ultimate fresh original soup;
1. Wash the old salamander, especially remove the internal organs stuck to the skeleton, boil it in hot water for five minutes, and filter it out.
2. Boil 100 kg of water. Add salamander, Jinhua ham and scallop, remove impurities and foam, cover the pot and cook for one and a half minutes.
3. add all the seasoning materials of a.b. and cook for another 30 minutes. Pick up all the ingredients and weigh them. Is it enough 100 kg?
4. Boil for 10 minute and filter to get the final broth.
This answer was revised by the respondent on June 2 1 day 18:44.
As far as I know, broth is chicken soup.
Some people also call the soup made of pig bones broth.
Broth is the main raw material for making soup dishes, and it is also the ingredient for making other dishes.